I'VE PERFECTED MY BLACK BEAN SOUP. The recipe is for the updated version of my first book, The Indian Slow Cooker, which will be released this fall from Agate Publishing. I know that's still a few months away. So, for now, enjoy! Black Bean Soup with Tomatillo, Roasted Corn and Jalapeno SLOW COOKER SIZE: 5-QUART COOKING TIME: 6 HOURS ON HIGH YIELD: 16 CUPS 3 cups dried black beans, picked over, washed, and soaked at least 2 hours2 tablespoons vegetable oil2 teaspoons cumin seeds1 teaspoon turmeric powder2 teaspoons ground black pepper5 cloves garlic, minced1 medium onion, minced2 carrots, diced2 tomatillos, husks removed and...
SPECIALTY FLOURS ARE EVERYWHERE IN INDIAN COOKING. So, take advantage of them. Millet is especially interesting. It's an ancient gluten-free seed (sometimes referred to as a grain). One cup of cooked millet has about 207 calories, over 6 grams of protein, 2 grams of dietary fiber, and less than 2 grams of fat. It is also rich in minerals. You can cook the seed much like quinoa, or do as I have here, use the flour. Stop into an Indian grocer and you'll see all the amazing flours all stacked in one section. The original recipe for these cakes called for...
WHO DOESN'T LOVE A PAKORA? Fried fritters made with chickpea flour, spices, and veggies. An elevated, gluten-free version of onion rings is how I like to describe a pakora to my non-Indian friends. With chutney, they are simply a dream. But, I’m not a huge fan of the fried aspect of making pakoras. Why I wanted to try something different by baking them. Those of you who have my book Vegan Indian Cooking will know that on page 104, I do give you a pan-baked version. But, that's cut into squares. Delicious, but I wanted to create a pakora that looked like...
As the granddaughter of a prominent landowner and farmer from the heart of Punjab, India, please do not refer to Saag as Palak. My family spent our years living in America viciously stringing vacation days together to visit my grandparents in the haweli where my father grew up. To even get to his childhood village, you have to drive your way through fields and fields of bright green and yellow-topped mustard green fields. I've been on a tractor in those same fields and can still smell that freshly-cut aroma from the tender stems. When cooked down with spices and some key ingredients,...
Bonjour de Leysin ... Hello from Leysin, a small Alpine village in the heart of the Swiss Alps. It's a tiny alcove at the eastern end of Lake Geneva. It's my second summer here bringing my girls for summer camp. They just love it and this summer, I decided to say an emphatic 'Yes!' when my girls' summer school program asked me to teach a few cooking classes. I needed something to help me get back to what's important, and renting an Airbnb in the mountains, spending time here cooking, shooting pictures, swimming, and learning French daily - completely alone...
Minnesota .... Thank you for having me back! I am humbled. This time, I'll be demoing my favorite Veggie burger at one of my favorite spots -- Eastside Food Co-op. They are one of the first places here to put my special spice blends on their shelf - and because of that, I'm committed to coming up here from Chicago to give them some spicy love back. This week, I'm showcasing one of my favorite legumes - Black Chickpeas - or Kala Chana. It's one of the four legumes we offer through Indian As Apple Pie because you cannot usually...
I'VE PERFECTED MY BLACK BEAN SOUP. The recipe is for the updated version of my first book, The Indian Slow Cooker, which will be released this fall from Agate Publishing. I know that's still a few months away. So, for now, enjoy! Black Bean Soup with Tomatillo, Roasted Corn and Jalapeno SLOW COOKER SIZE: 5-QUART COOKING TIME: 6 HOURS ON HIGH YIELD: 16 CUPS 3 cups dried black beans, picked over, washed, and soaked at least 2 hours2 tablespoons vegetable oil2 teaspoons cumin seeds1 teaspoon turmeric powder2 teaspoons ground black pepper5 cloves garlic, minced1 medium onion, minced2 carrots, diced2 tomatillos, husks removed and...
Years of trying have not helped my endeavors to make the perfect pot of black bean soup. But, the other day I was determined to give it another shot. After all, these beans are incredibly healthy for you. A one-cup serving of cooked black beans provides (in daily recommended values): 227 calories. 15 grams protein. 15 grams fiber. Stats that even my omnivore of a husband cannot ignore. So, I thought about it all day and then got busy. I wanted to roast the peppers and corn. Super easy to do, and adds another layer of flavor. I also thought about...
Hyderabad is the capital of two states in Southern India and is known as a center for India's pearl and diamond trade. And, biryani. Hyderabadi Biryani is known throughout India and beyond, made special by the mix of spices including mace, dried fruit, and nuts. Traditionally, there are two ways to cook this one-pot meal. One is to place your raw, marinated meat and other ingredients in a clay pot and seal it - opening only when perfectly cooked (this takes some serious practice). The other is to cook your ingredients partially and then put them together to finish up...
